Meatless Monday: Cabbage Au Gratin

You can thank my sister for this recipe. When we were down in Atlanta a couple of weeks ago, she mentioned that she was going to make Cabbage Au Gratin when she got back home. This was something I’d never heard of before, but after her glowing description of it, I knew I would be making it when I got back home too.
I’ve now made it twice in less than a 2 week period –that should tell you something.

Cabbage Au Gratin

Serves 4-6. Adapted slightly from Taste of Home.


6 cups cabbage, shredded

1 cup carrot, shredded

2 green onions, chopped

2 Tbsp butter

1 cup milk

2 eggs

2 cups swiss cheese, shredded

1 tsp seasoning salt (or more to taste)

1/2 tsp pepper


1/4 cup parmesan cheese

2 tablespoons fresh parsley, chopped


Set oven to 350 degrees. In a large fry pan, saute cabbage, carrot and onions in butter until crisp-tender. Spray a medium casserole dish with cooking spray and transfer vegetable mixture into this dish.

In a bowl, combine milk with eggs, swiss cheese, seasoned salt and pepper. Pour mixture over the vegetables. Sprinkle with Parmesan cheese and parsley. Bake uncovered for 30 to 35 minutes.


Cabbage on FoodistaCabbage